Method

Step 1

In a large bowl, add the chicken pieces, buttermilk and Cholula hot sauce. Refrigerate overnight. The enzymes in the buttermilk have a wonderful effect on the chicken making very tender and juicy.

Step 2

In a large bowl mix together the flour,salt, pepper, dried herbs, celery salt and garlic salt.

Step 3

Dredge the chicken pieces in the flour and herb mix making sure they are well coated, set aside on a plate for 20 minutes, this gives the coating time to adhere to the chicken.

Step 4

Preheat the oil to 300 fahrenheit 150 celcius, either in a deep saucepan or better still use a deep fryer. The lower temperature of the oil is important as it will ensure that the chicken is cooked through without the coating burning. *IMPORTANT* if you are using a pan on the stove use a jam thermometer to maintain the temperature.

Step 5

Shake off any excess flour and lower gently in the hot oil and fry in three batches for approx 18 minutes each batch, if you try to cook them all at once the temperature of the oil will drop too much. Use a food thermometer to check for doneness. 74-75 C internal temp. If it is not at this temperature fry for another few minutes and check again.

Step 6

Remove from the oil and place on a rack to drain, prick the chicken to the bone to make sure the juices run clear. keep warm in the oven while you cook the other batch.